All Posts By Amy Chaplin

3 Simple Chilled Summer Soups

by in Amy's Whole Food Cooking, July 29, 2014

When summer produce is at its peak, it needs little more than the addition of a few seasonings for the flavors to really shine. Here, cucumbers, summer squash and tomatoes are blended into three simple soups accented with herbs and enriched with avocados and nuts. Chilled soups are not only the ideal starter for aRead more

Breakfast of the Month: Toasted Muesli with Coconut

by in Amy's Whole Food Cooking, July 22, 2014

In an effort to reduce sugar and sweeteners in general, I recently decided to divert my craving for granola by making toasted muesli. (It’s true that granola can be made by baking the oats in just oil, but I find the mix looks a little lackluster without the shine of maple syrup.) Since plain oldRead more

Dessert of the Month: Coconut-Cherry-Vanilla Ice Pops

by in Amy's Whole Food Cooking, July 15, 2014

Juicy cherries, creamy coconut milk and a generous amount of vanilla come together to create a delicious frozen dessert that’s ideal for scorching days. These are not your regular pops loaded with refined sugar. Small amounts of honey and maple syrup give just the right amount of sweetness and pair well with both the fruitRead more

Salad of the Month: Greek Chickpea

by in Amy's Whole Food Cooking, July 8, 2014

Summer days (and nights) call for refreshing, light meals that require little or no advance planning. Much of the time, a salad of the leafy variety will hit the spot, but it might not be substantial enough to get you through to the next meal. Here, chickpeas replace the lettuce in this Greek salad, transformingRead more

Smoothie of the Month: Frozen Peach and Ginger

by in Amy's Whole Food Cooking, July 1, 2014

Nothing says summer like fragrant, juicy peaches. Their sweet, tangy flesh also makes the ideal base for a variety of summer smoothies. Peaches have a subtle flavor that can easily be masked by stronger ones, so if you want the peach to shine, stick to ingredients that enhance their floral quality. Here, I add aRead more

Breakfast of the Month: Gluten-Free Zucchini Bread

by in Amy's Whole Food Cooking, June 24, 2014

Zucchini are available year-round, but the summer growing season brings an abundance of all shapes and sizes of summer squash, from crookneck to pattypan to eight-ball. If you have a garden, you will be inundated with the green and golden vegetables right through October. This flavorful bread offers a great way to bring any typeRead more

Dessert of the Month: Frozen Blueberry and Banana “Ice Cream”

by in Amy's Whole Food Cooking, June 17, 2014

When it comes to quick sweet treats to beat the heat, nothing is as fast and satisfying as a scoop of this all-fruit “ice cream.” It’s pretty amazing how frozen bananas develop a lusciously thick and smooth consistency after a minute in the food processor. There’s no need for a high-powdered blender to achieve impressiveRead more

Salad of the Month: Asparagus with Lemon and Parmesan

by in Amy's Whole Food Cooking, June 10, 2014

In this salad, raw asparagus spears are shaved into long ribbons and then tossed in a rich, flavorful dressing made from pine nuts, lemon, olive oil and Parmesan. It’s the kind of dressing that could double as a simple pasta sauce — and in fact, when it’s tossed with the long, wide asparagus ribbons, theRead more

Smoothie of the Month: Chocolate with Coconut and Mint

by in Amy's Whole Food Cooking, June 3, 2014

Refreshing, ice-cold and perfectly sweet, this drink is actually more like a shake than a smoothie. Made with nut milk and coconut ice cream, it has all of the components of a classic shake but without the dairy — although the coconut ice cream is so rich and creamy, you would never know.

Breakfast of the Month: Poached Eggs with Asparagus and Leeks

by in Amy's Whole Food Cooking, May 27, 2014

Handsome fresh spears of asparagus are now in markets everywhere, promising effortless meals that sum up spring perfectly. This simple braise of leeks and asparagus is exactly that: an easy-to-assemble bowl of spring flavors. The addition of a poached egg completes the meal, enveloping the vegetables in a creamy yolk. You’ll want to get outRead more

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